Mezcal Mary with Roasted Jalapeño and Bacon
A savory mezcal tomato cocktail with lime, roasted jalapeño heat, a chili-salt rim, and a bacon swizzle for a bold brunch pour.
Prep 15 min · Cook 15 min · Total 40 min · Makes 6 drinks
Ingredients
- For the roasted-jalapeño purée:
- 2 large jalapeños
- For the cocktail:
- 1/4 cup kosher salt
- 1 tablespoon chili powder
- 6 bacon swizzle sticks
- 3 cups tomato juice or V8
- 1 1/2 cups mezcal
- 3/4 cup fresh juice from about 6 limes
- 1/4 cup Roasted-Jalapeño Purée
Directions
- Make the jalapeño purée: Set the jalapeños in a foil-lined oven-safe dish and broil them, rotating every 5 minutes, until the skins are blistered, blackened, and charred all over, 10 to 15 minutes. Cool them down, transfer them to a blender jar, and blend until the purée is smooth.
- Prepare the glasses: Mix the salt and chili powder together on a small plate. Rub a lime wedge over the rims of 6 tall beer or Collins glasses, then dip the rims into the salt and chili mixture so the edges are coated. Place a bacon swizzle stick in each glass, then fill the glasses with ice.
- Make the cocktail: Combine the tomato juice, mezcal, lime juice, and jalapeño purée in a large pitcher. Stir until well mixed, then pour into the prepared glasses.